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Hot cross bun chocolate bread and butter pudding
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Transform leftover hot cross buns into a delectable dessert after dinner.
Ingredients:
  • 6 hot cross buns, split in half
  • 60g butter, at room temperature
  • 90g (1/4 cup) raspberry jam
  • 12 squares (about 120g) Baking Dark Chocolate
  • 330ml (1 1/3 cups) milk
  • 250ml (1 cup) pouring cream
  • 4 eggs
  • 8.80 gm vanilla extract
  • 100g fresh raspberries
  • 70g Mini Eggs
Instructions:
  • Preheat your oven to 180C/160C fan forced, then generously coat a 2.5L (10 cup) ovenproof dish with melted butter.
  • Spread the cut sides of each bun generously with butter, then layer the base halves with sweet jam and a handful of chocolate pieces. Gently place the buttered buns back on top, slightly askew to reveal a touch of the bun below. Arrange in the pan, allowing them to overlap slightly.
  • Combine the milk, cream, eggs, and vanilla in a jug, then pour over the buns, allowing them to soak for 30 minutes.
  • Top the dish generously with the fresh raspberries and colorful mini eggs. Bake in the oven for about 45 minutes, or until the pudding has set perfectly.

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